A novel SERS aptasensor based on Au-Mn-Cu nanozyme induced catalytic precipitation reactions combining with catalytic hairpin assembly strategy for sensitive detection of chloramphenicol

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-10-02 DOI:10.1016/j.jfca.2025.108402

Xiaoyu Yang , Youlin Tang , Runzi Zhang , Yao Liu , Mengjun Wang , Juan Zhang , Yi He

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引用次数: 0

Abstract

Chloramphenicol (CAP) is an antibiotic that has the potential to induce irreversible aplastic anemia. Therefore, developing sensitive detection methods for CAP has become crucial. In this study, an aptasensor for the detection of CAP was developed by integrating catalytic precipitation reactions using a gold (Au)-manganese (Mn)-copper (Cu) nanozyme with surface enhanced Raman spectroscopy (SERS). First, a trimetallic nanozyme composed of Au, Mn, and Cu was synthesized, exhibiting horseradish peroxidase-like activity. Subsequently, target CAP induced catalytic hairpin assembly (CHA) cycle can open a large number of hairpin H1, enabling the binding of nanozyme@H2 to the SERS substrate Fe₃O₄@SiO₂@Ag@4-chloro-1-naphthol (4-CN). The trimetallic nanozyme can catalyze the conversion of 4-CN into benzo-4-chloro-hexadienone (4-CD), which further initiates catalytic precipitation reactions (NCP), resulting in a decrease in the Raman signal of 4-CN. By this way, the aptasensor could achieve a sensitivity at 3.52 × 10^-13 mol/L, offering a novel strategy for the detection of CAP in food products.

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基于Au-Mn-Cu纳米酶诱导的催化沉淀反应结合催化发夹组装策略的新型SERS适体传感器用于氯霉素的灵敏检测

氯霉素（CAP）是一种有可能诱发不可逆再生障碍性贫血的抗生素。因此，开发敏感的CAP检测方法变得至关重要。在本研究中，通过将金(Au)-锰(Mn)-铜（Cu）纳米酶的催化沉淀反应与表面增强拉曼光谱（SERS）相结合，开发了一种检测CAP的感应传感器。首先，合成了一种由Au、Mn和Cu组成的三金属纳米酶，具有类似辣根过氧化物酶的活性。随后，靶CAP诱导的催化发夹组装（CHA）循环可打开大量发夹H1，使nanozyme@H2与SERS底物Fe3O4@SiO2@Ag@4-chloro-1-naphthol （4-CN）结合。三金属纳米酶可以催化4-CN转化为苯并-4-氯-己二烯酮（4-CD），进而引发催化沉淀反应（NCP），导致4-CN的拉曼信号降低。该传感器的灵敏度可达3.52 × 10-13 mol/L，为食品中CAP的检测提供了一种新的方法。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.